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Royal Roast Chicken

Recipe from a YouTube videoAdded 14 April 2026.

30 minutes to prep, 1 hour to cook. A classic roast chicken recipe with a royal twist, featuring a dry pluck chicken, herbs, and a hot lemon, resulting in a crispy skin and juicy meat.

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Method

  1. Preheat the oven to 425°F.

  2. Finely chop a handful of herbs (marjoram, parsley, basil).

  3. Season the chicken with salt and pepper.

  4. Add a couple of lugs of olive oil to the chicken.

  5. Mix the oil and herbs together, making sure the chicken is well coated.

  6. Prepare the chicken by running a knife around the top of the legs and scoring the skin.

    Kitchen notes · Added by ReelsMeals: The skin is scored around the legs. Keep the cuts in the skin so the meat stays intact.

  7. Remove the end of the chicken leg and make three confident slices down to the bone on the thigh meat.

  8. Create a pouch between the skin and the breast meat, being careful not to tear the skin.

    Kitchen notes · Added by ReelsMeals: The skin lifts into a pocket without tearing. Work slowly with your fingers to separate it from the breast.

  9. Divide the chopped herbs in half and add them to the pouch.

  10. Insert two slices of butter into the pouch to make the chicken breast juicier.

  11. Stab a hot lemon and add it to the chicken cavity.

  12. Tie the chicken up with butcher's string to keep it in shape.

  13. Rub the remaining oil and herbs all over the chicken.

  14. Place the chicken in a tray with a whole bulb of garlic and two onions, cut in half.

  15. Roast the chicken in the preheated oven for one hour.

    Kitchen notes · Added by ReelsMeals: The chicken is roasted and the skin is browned. Use the roasting juices to make the gravy.

  16. While the chicken is cooking, prepare the gravy by adding a heaped tablespoon of flour to the tray and mixing it with the juices.

  17. Add water to the tray and bring the mixture to a boil.

  18. Let the chicken rest while finishing the gravy.

  19. Sieve out the chunks from the gravy and bring it back to a boil.

    Kitchen notes · Added by ReelsMeals: The gravy is smooth after the solids are removed. Return it to the boil after sieving.

  20. Carve the chicken and serve with the gravy.

Tips while you cook

Create a butter‑herb pocket
After scoring the skin, form a pouch between the skin and breast meat, then add half the herbs and two butter slices before sealing.
Stir flour into pan juices early
When the chicken is roasting, sprinkle the heaped tablespoon of flour into the tray and mix with the drippings before adding water.
Rest before carving
Allow the chicken to rest after roasting while you finish the gravy, ensuring juices redistribute.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Where this recipe comes from.

The recipe comes from the original post. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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